°500 ml (2 cups) leeks without the green stems, minced (about 1)
°2 celery stalks, minced
°60 ml (¼ cup) butter
°2 garlic cloves, finely chopped
°30 ml (2 tbsp.) all-purpose flour
°1.25 L chicken broth
°1 liter (4 cups) unpeeled red potatoes, washed and cut into pieces
°1 liter (4 cups) broccoli in small florets
°6 thin slices of white ham, minced
°250 ml (1 cup) sharp orange cheddar cheese, grated
°90 ml (6 tbsp.) sour cream
°30 ml (2 tbsp.) chopped chives
°Salt and pepper
In a saucepan, soften the leek and celery in 45 ml (3 tablespoons) of butter. Add the garlic and cook for 1 minute. Sprinkle with flour and cook for 1 minute. Add broth and potatoes. Bring to a boil, cover and cook over medium heat for about 15 to 20 minutes or until the potatoes are tender.
In a blender, purée 500 ml (2 cups) of the mixture until smooth. Return to the pan, add the broccoli, cover and cook for 6 minutes. Salt and pepper.
Meanwhile, brown the ham in the remaining butter (15 ml / 1 tbsp).
Divide soup into bowls, top with cheese, sour cream, ham and sprinkle with chives.